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I bought a 1000 Grit Naniwa sharpening stone and a Balsa wood strop from youabout 6 months ago. I also bought a Idahone ceramic rod. I have been putting a couple of my knives through pretty heavy usage and despite my efforts to keepthem sharp I feel like I need to take it to the next level in terms of sharpening tools.

Questions:* What (if any) sharpening stone would you suggest that I add to my repertoire?(e.g. 500 grit or more like 5000 grit?) (or maybe a stone made from a differentmaterial?) * I am chopping a high quantity of alliums at works such as shallots and chives. Would you suggest getting a separate knife for one of these tasks?

Thank you again for your videos of how to use the stones. They have beenquite helpful to me.

I love the Rika 5K. Great smooth feel to it, leaves a nice smooth edge that still has some bite to it for slicing tasks. Should work nicely for those knives!! Make sure you are deburring properly, too! If the wire edge is folding over, it will feel dull quickly. The steel should help realign the edge, but it will keep folding.

charles1123

Post subject: Re: What stone next?

Posted: Mon Oct 01, 2012 8:58 am

Joined: Mon Oct 01, 2012 8:56 amPosts: 2

Thank you for the debarring suggestion, taz. I have heard of people deburring with wine corks. Is that what you would suggest?

Kind Regards,Mark Richmondwww.chefKnivesToGo.com(608) 232-1137Visit our WebsiteVisit us on FacebookVisit our Forum!On 10/1/2012 10:02 AM, charles winningham wrote:> Thanks for your help Mark. > Do you have any videos that cover deburring?> I took a quick look at your website and only found> knife sharpening videos. >

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